My name is Karyl F. Stein and this is my website--a place to collect artifacts related to my family and interests. Family and friends may enjoy the journal entries. Perhaps some will wonder how I prepared a certain meal and look up the recipe. Searches for technical setup or configuration help may lead to one of my articles. Others may wonder how they got to this site and quickly run away! Whatever your reason for being here you are welcome and I hope that you find something interesting or useful within these pages. If you want to get in contact with me, I am on several social media platforms as "karylfstein" and/or "dadforever74". The latter is my gaming handle which I also use on consoles and other game-related platforms.
Outside of espresso-based coffee drinks, my favorite way of preparing coffee is with the French Press. It is less convenient when making coffee for a gathering as it has to be made in multiple batches, but for daily use, once you find your preferred coffee to water ratio, it comes together fairly quickly. This recipe covers both single-serve and full carafe measurements. These measurements and grind sizes are unique to my equipment, so this recipe is more in case I forget the ratios I found to work best for me. I also tried adjusting various variables including things like heating the carafe before adding the water and agitating the coffee mixture along with more obvious variables such as grind size, the coffee to water ratio, the time to steep, and the temperature of the water. In the end I disregarded things that did not seem to impact the flavor in any meaningful way.
This is nice, earthy, cold-weather comfort food. I like to eat it over Basmati rice cooked with chicken stock instead of water, and with some added turmeric. The spices in the recipe can be adjusted such as reducing some of the more "earthly" flavors like cumin, coriander, and cloves, and adding things like thyme, sage, and fennel seeds. I prefer to use ground lamb as the protein, but it is also more difficult to not dry out too much for my tastes. If using lamb I add it back to the sauce later targeting an internal temperature of around 128°F / 53°C. Note that the USDA recommends that lamb be cooked to an internal temperature of 145°F / 63°C.
When I am looking for a crisp, refreshing, citrus drink on a hot day, the margarita is one of my first choices. I do not like the salted rims or the larger margarita glasses, and prefer a version with just the basic ingredients.
While I usually like my whiskey neat with a splash of water, there are times that I prefer a cold, "desert" whiskey. In those cases I turn to the Old Fashioned as it is a refreshing end to dinner. Many times I will skip the simple syrup. I do not have a mold to make ice spheres, but I may pick one up as the regular ice cubes melt quickly watering down the drink. I also prefer simple syrup over a sugar cube.
Home - Pretty much everything put on the site ends up here. If you want a full feed of all sections subscribe to this.
Cooking - Recipes plus ramblings about techniques, tools and more may be found here.
Technology - Information about the technology I use and how I use it.
Writing - Stuff that comes out of my mind and ends up on (digital) paper.
Résumé - My current résumé is very out-of-date. If and when I do make it current, it will be available here.
Family Site - Links to family photos and videos and more.
Contact - Due to SPAM issues, there is no contact form on this site. To get in touch with me please use one of the social media links on the top right of this site. I may be found on many social platforms as "karylfstein" or under my gaming handle "dadforever74".
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